Rachel’s Chicken Tortilla Soup

SavedPicture-2014411142252.jpg

2 boneless, skinless chicken breasts

2 cans Ro-Tel, any flavor you like

1 can rinsed and drained black beans

1 can rinsed and drained kidney beans

1 can corn

1 onion chopped

32 ounces (1 box) chicken broth

1-2 c water

1 Tbsp garlic powder

1 Tbsp chile powder

1 Tbsp ground cumin

1 Tbsp dried cilantro

OR a packet of taco seasoning

Tortilla chips, sour cream, shredded cheese, and scallions for serving

Put everything (except chicken) in crock pot and stir to mix.  Place chicken breasts on top and partially submerge.  Cook on low for 8 hours.  Shred chicken before serving.

To serve, put tortilla chips in the bottom of a bowl, pour soup over, and top with shredded cheese, sour cream, and scallions or whatever you like.

Trackbacks

  1. […] Rachel’s Chicken Tortilla Soup […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 283 other followers

%d bloggers like this: